Australian Wagyu Picanha (Rump Cap) – 6–7 BMS
Our Australian Wagyu Picanha, also known as Rump Cap, combines one of the most flavorful cuts of beef with the extraordinary richness and marbling of Australian Wagyu.
With a Beef Marbling Score (BMS) of 6–7, this picanha features beautiful intramuscular marbling beneath its signature fat cap. As the beef cooks, that combination creates an incredibly rich texture and deep beef flavor.
When we cooked and tasted this Wagyu picanha ourselves, what stood out most was its texture. It was exceptionally tender, creamy and almost buttery, with a soft, velvety mouthfeel that seemed to dissolve as you ate it.
Each picanha is approximately 5 lbs, making it an impressive whole cut for entertaining or an excellent choice for portioning into individual steaks.
What Makes Picanha Special
Picanha is prized for its distinctive fat cap, which should be left intact during cooking. As the fat renders, it adds tremendous flavor and richness to the beef beneath it.
Australian Wagyu takes that experience even further. In addition to the exterior fat cap, the 6–7 BMS beef contains substantial marbling throughout the meat itself.
The result is a steak with two different sources of richness: Wagyu marbling within the beef and the slowly rendered picanha fat cap above it.
How We Cooked It
For our own tasting, we prepared the picanha simply and let the Wagyu speak for itself.
We first scored the fat cap, being careful not to cut deeply into the meat. We then seasoned the fat cap with coarse salt, portioned the picanha into thick steaks and double-skewered each steak. Using two skewers helps hold the steaks securely and makes them easier to control and turn over the grill.
Grill the picanha with the fat cap intact, allowing the fat to render and baste the beef as it cooks. Because Wagyu contains significantly more fat than conventional beef, watch carefully for flare-ups and move the steaks away from intense direct flame when necessary.
Recommended Cooking Temperatures
We recommend using an instant-read meat thermometer rather than relying strictly on cooking time.
For this highly marbled Wagyu picanha, our preferred doneness is medium-rare:
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Rare: Remove at approximately 115–120°F
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Medium-Rare: Remove at approximately 120–125°F
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Medium: Remove at approximately 130–135°F
After removing the picanha from the grill, allow it to rest for approximately 5 minutes before slicing. The internal temperature will continue to rise slightly as it rests.
For the rich, creamy and velvety texture we experienced during our tasting, we recommend medium-rare and would avoid overcooking this cut.
For food-safety guidance, the USDA recommends cooking whole cuts of beef to an internal temperature of 145°F followed by at least a 3-minute rest.
Serving Recommendation
Slice the cooked picanha across the grain and serve in smaller slices.
This is an exceptionally rich cut. You don't need an enormous steak to appreciate it—the combination of Wagyu marbling and rendered fat cap makes even a few slices remarkably satisfying.
We recommend keeping the preparation simple. Sea salt is enough. The creamy texture, rich beef flavor and natural Wagyu marbling should remain the focus.
Product Details
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Australian Wagyu
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6–7 BMS
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Also known as Picanha or Rump Cap
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Approximately 5 lbs
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Signature fat cap
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Rich intramuscular marbling
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Excellent for grilling and skewering
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Ships frozen
If you've never experienced Australian Wagyu picanha before, this is one of the most distinctive butcher's cuts we offer—rich and deeply beefy, yet remarkably soft, creamy and velvety in texture.
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| Order Size (lbs) | Shipping Cost | Hawaii Surcharge |
|---|---|---|
| 1-7 lbs. | $75.00 | $45.00 |
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Preparation Instructions
